Nordic · Dessert
Trifle
Layers of vanilla apple compote, buttery caramelised crumbs and softly whipped cream — Denmark's answer to the trifle, served cold and unbothered
- Prep
- 30 min
- Cook
- 25 min
- Serves
- 6
Ingredients
- Apples, peeled, chopped — 800 g
- Caster sugar — 80 g
- Vanilla pod, split — 1 g
- Lemon juice — 15 ml
- Water — 40 ml
- Breadcrumbs or crushed rye biscuits — 140 g
- Butter — 60 g
- Brown sugar — 60 g
- Double cream — 250 ml
- Redcurrant jelly or lacto blueberry juice — 30 g
Method
- Compote: simmer apples, sugar, vanilla, lemon and water, lidded, 12–15 minutes; mash rustic; cool completely.
- Toast crumbs with butter and brown sugar in a wide pan over medium heat, stirring, 6–8 minutes until deep gold and crisp; cool on a tray.
- Whip cream to soft, floppy peaks — no stiffer.
- Layer in glasses: compote, crumbs, cream; repeat.
- Chill 1 hour (the crumbs half-soften — that's correct).
- Finish with a last dust of crumbs.
- Dot with jelly or a drizzle of lacto blueberry juice.